Tournant (Relief Cook)
Position Summary
The Tournant is a versatile and highly skilled culinary professional responsible for supporting all kitchen stations as needed. This role requires a strong foundation in classical French cooking techniques, adaptability, and the ability to maintain the highest standards of quality and consistency across multiple areas of the kitchen. The Tournant serves as a key team member, ensuring smooth kitchen operations while upholding the culinary standards of the restaurant.
Essential Duties & Responsibilities
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Rotate through and support all kitchen stations, including Garde Manger, Fish, Meat, Saucier, and Entremetier.
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Prepare and execute menu items according to established recipes, presentation standards, and service expectations.
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Assist with daily mise en place and station setup.
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Maintain consistent food quality, portion control, and plate presentation.
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Follow all food safety, sanitation, and HACCP guidelines.
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Support teammates during service and assist with training new cooks when needed.
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Communicate effectively with chefs and fellow kitchen staff to ensure efficient service.
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Assist with inventory management, product rotation, and minimizing waste.
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Maintain a clean, organized, and professional work environment.
Qualifications
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Minimum 3 years of experience in a fine dining or upscale restaurant environment.
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Strong knowledge of classical French culinary techniques and kitchen terminology.
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Ability to work proficiently across multiple kitchen stations.
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Strong organizational skills and attention to detail.
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Ability to perform in a fast-paced, high-volume service environment.
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Flexible schedule, including evenings, weekends, and holidays.
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Culinary degree or formal culinary training preferred.
Physical Requirements
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Ability to stand and walk for extended periods.
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Ability to lift and carry up to 50 pounds.
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Ability to work in a hot, fast-paced kitchen environment.
Success Factors
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Adaptability and versatility.
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Strong work ethic and sense of urgency.
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Commitment to excellence and teamwork.
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Passion for hospitality and classical French cuisine.
The Dinex Group LLC is an equal opportunity employer. The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status or any other characteristic protected by applicable federal, state or local law.
More detail about Brasserie Boulud - New York part of The Dinex Group, the Restaurant Group of Chef Daniel Boulud
